Make a well in the centre of the flour mix add yolks, oil, water and vanilla beat on high for 5 mins till satin smooth. Pour this mixture over egg white in a think stream all over and fold in well. Pour into greased bake dish. Bake @ 325 F or 165 C for 1 hour or till springs back when touched.

Allow to cool completely, cut into equal portions and dredge with sugar syrup.

For Caramel Sauce

Milk 3 cups

Vanilla essence 1/2 tsp

Vanilla custard powder 3 tbsp

Sugar 2/3 cup

Water 1/2 cup

Marie Biscuits – 1 pkt

Caramelize sugar and water until light golden. Add Add 150 ml Amul cream – This is Dulce de leche easy version ready

Make a thick custard with Milk and vanilla custard powder(dissolved in little water) and vanilla essence. Cool slightly and add to Dulce de leche.

My journey or passion for spices started after my research to understand Mughal food. Here’s a line from History….Legend has it that Mughal Emperor Jahangir had a weakness for chicken that was kept on a diet of saffron for a year ! And then the dish was cooked with a special blend of spices! – This was in mind for a long time and always wondered how the chicken would have tasted, however with our lifestyle I didn’t want to feed a chicken for a whole year….repercussions were scary !! Finally thought how if I marinated chicken with saffron alone for a hour or so….Voila…my whole house smelled of saffron ! I have used saffron before in the last stage for dum but this technique of marinating with saffrom made the chicken so flavourful and fragrant.

Here’s the recipe…Zafrani Murg

Marinate ½ kg of chicken cubes with saffron (generous pinch). I mash and mixed really well so that chicken absorbs the saffron flavour.